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The Best Vegetarian Chili in the World

Submitted by: calead910

Home Town: South River, New Jersey, USA

Break out your soup pot and fix up a batch of this delicious, spicy vegetarian chili today! It's ready in no time, and packed with vegetables, beans - and flavor!

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Quinoa and Black Beans

Submitted by: 3LIONCUBS

Whether you're trying quinoa for the first time or just trying a new recipe for quinoa, this mixture of quinoa, black beans, corn, and spices will make this dish a new favorite.

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Carrot Cake III

Submitted by: Tammy Elliott

I've tried many carrot cakes, and this is my favorite recipe. If you don't like pecans, feel free to leave them out.

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Tomato-Curry Lentil Stew

Submitted by: Robin Oswald

In this recipe serving two, dried lentils are cooked with garlic and stewed tomatoes in curry seasoned broth with onions and celery.

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Broiled Tilapia Parmesan

Submitted by: Phoebe

Flavorful recipe for this farm raised fish that is easy and done in minutes! The fish is broiled with a creamy cheese coating for an impressive flavor and texture.

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Amaretto

Submitted by: Marjory

This is really "right on" for Amaretto!! It's hard to tell it from the real thing!

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Mini Cheesecakes

Submitted by: Janice Reesman

Easy and so good for holidays, weddings, or whatever the occasion! Originally submitted to CakeRecipe.com.

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Artichoke Cheese Dip

Submitted by: Sheri Mitchell

A wonderful, rich appetizer, that is extremely delicious with toasted French Bread.

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Refried Bean Enchiladas

Submitted by: Carolyn Sykora

These yummy meatless bundles are so fast and easy to prepare, enthuses Carolyn Sykora of Bloomer, Wisconsin. The recipe, which came from my sister-in-law, is a favorite for both our families.

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Hummus III

Submitted by: RC2STEP

As a spread, dip or garlicky pita filling, classic hummus is both delicious and satisfying. Best of all, it's whipped up in seconds in a blender or food processor.

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Leek Potato Mushroom Cheddar Soup

Submitted by: SHIRLEYLAMONTAGNE

Potatoes and leeks sauteed in butter and olive oil, roughly mashed and blended with chicken stock, Cheddar cheese, and portobello mushrooms. What more could you want in one pot?

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A healthy and tasty chicken salad with a fruity twist - great on a croissant or in a honey pita. Note: This salad is best if eaten the day after preparation. This allows the ingredients time to mingle, giving a fuller flavor. If desired, use nonfat mayonnaise.

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Tater Tot Bake

Submitted by: Charlie

A lickety-split version of that ever-popular standby, shepherd's pie. Seasoned ground beef and onions are sauteed, layered in a casserole with potatoes, topped with condensed cream of mushroom soup, sprinkled with cheese and baked.

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Mediterranean Lemon Chicken

Submitted by: NIBLETS

Lemon and garlic are practically emblematic of the sunny Mediterranean, and this dish offers them with oregano in a delightful basting sauce for baked chicken.

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Slow Cooker Pulled Pork

Submitted by: Livie's Mammy

Using root beer to season slow cooked pork tenderloin makes a novel, yet tasty preparation method guaranteed to win applause.

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Lemon Cake with Lemon Filling and Lemon Butter Frosting

Submitted by: ANELA

A four layer cake, filled with lemon curd and covered with lemon frosting.

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Ultimate Double Chocolate Cookies

Submitted by: Carol P.

A chocolate cookie with the intensity of hot fudge sauce. THIS IS THE BEST CHOCOLATE COOKIE!!! Thick And Chewy!

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Vegetarian Tortilla Stew

Submitted by: Mindy Poje

Home Town: Hudson, Ohio, USA

Living In: Denver, Colorado, USA

A delicious tortilla soup for vegetarians! The veggie chicken is optional, but adds a nice texture that will please purists.

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Black Bean Lasagna I

Submitted by: RED_DOC

A flavorful mixture of sauteed onions, bell peppers, garlic, black beans, and tomato sauce is layered with ricotta, mozzarella, and lasagna noodles for a hearty vegetarian baked casserole.

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Roasted Cauliflower Soup

Submitted by: Jennie

Home Town: Faribault, Minnesota, USA

Living In: Eden Prairie, Minnesota, USA

This soup highlights the sweetness of roasted cauliflower and garlic. Serve this on its own for a quick lunch or with salad and bread for a satisfying dinner. Make it vegetarian by substituting vegetable broth for the chicken broth.

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